Posts Tagged Nobu-Style Saikyo Miso

Nobu ‘Toro Rossa’ Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ This weekend, my wife suggested we do at-home-korean-bbq with an eye to the fact that the restaurants in the area were going to be crowded due to the Easter occasion and the 2017 Boston Marathon.  While I knew korean bbq used ssamjang and salted sesame oil dipping sauces, I […]

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Ingredient Alert: Black Cod

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/16/chilean-seabass-with-miso-nobu-black-cod-with-miso/ Wellesley Whole Foods is now carrying Black Cod!

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Pompano With Vegetables In Nobu Spicy Shallot Pepper Miso

So I had a little remaining Nobu Style Saikyo Miso.  What to do?  Flipping through Nobu Miami: The Party Cookbook, I came across the recipe for “Patty Pan Squash With Spicy Vegetables”. I’d been thinking about doing this dish for a while; and evidently, someone else on the web had already tried it with mixed […]

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Ingredient Alert: Traditional Saikyo Miso

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ So as I had written up in my article on Nobu Style Saikyo miso, Mitsuwa in Edgewater, NJ carries the ‘traditional’ saikyo miso that contains millet jelly as the sweetener. Here’s what the product looked like at Mitsuwa, Edgewater, NJ –

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Bluefish With Miso Anticucho

Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ * https://tastingmenu.wordpress.com/2011/06/20/anticucho/ * https://tastingmenu.wordpress.com/2011/10/19/bluefish-and-creamy-spicy-sauce/ In previous writeups, I had mentioned that anticucho pairs well with a strongly flavored fish like bluefish.  So I thought I would do a roasted bluefish tonight (10 Nov) paired with the miso anticucho sauce.  The sauce itself is pretty easy to make when you […]

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Nobu Seafood-less Eggplant Special

One of the things I’ve been thinking about is the classic nasu dengaku – miso broiled eggplant.  I’ve had it in a lot of Japanese restaurants; but one of the issues I’ve had is that the eggplant is invariably deep-fried before the addition of the miso and the final broiling.  After the bluefish with creamy […]

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